Cabbage Piroshky

    1 hour 50 min

    These are delicious Russian bread-like pastries. A pillowy soft, butter-enriched dough encases a well-flavoured sauteed cabbage and egg filling. Serve as a snack, dinner or pop into packed lunches.

    77 people made this

    Serves: 30 

    • 475ml milk, warmed
    • 1 tablespoon caster sugar
    • 1 tablespoon dried active baking yeast
    • 30g unsalted butter, melted
    • 1 egg
    • 1 teaspoon salt
    • 750g plain flour
    • 15g unsalted butter
    • 1/2 medium head cabbage, finely chopped
    • 6 hard-boiled eggs, chopped
    • salt and pepper to taste

    Prep:30min  ›  Cook:20min  ›  Extra time:1hr proofing  ›  Ready in:1hr50min 

    1. Place 120ml milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
    2. Add the melted butter, egg, salt and 125g flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 125g at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
    3. While you wait for the dough to rise, melt the remaining butter in a large frying pan over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
    4. Place the risen dough onto a floured surface and gently form into a long snake about 5cm wide. Cut into 2.5cm pieces and roll each piece into a ball. Flatten the balls by hand until they are 10 to 13cm across. Place a spoonful of the cabbage filling in the centre and fold in half to enclose. Pinch the edges together to seal in the filling.
    5. Preheat the oven to 200 C / Gas 6. Line one or two baking trays with foil. Place the piroshky onto the baking tray, leaving room between them for them to expand.
    6. Bake for 20 minutes in the preheated oven or until golden brown.

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    Reviews in English (63)


    I'm Russian as well and make pirozhki pretty much the same way. Here is what I do differently: I rub shredded cabbage with garlic salt in a large pot, and then pour boiling water over the cabbage covering completely. Boil the mixture until soft, usually around 15 min. Take the pot off the heat, drain the cabbage and return it to the pot, add spices, .5 to 1 spoon of butter(I use Smart Balance butter or other butter made with olive oil), and the eggs. Also, after pinching the end together, I turn piroshok so that the pinched ends are on the bottom rather than on the side. It helps to keep not-so-well-pinched pirozhkis closed during baking and creates a nice symmetric shape. After placing the pirozhki on the baking sheet, I let the dough rise just a little. Right before baking, I brush them with beaten egg yolk for glowing smooth look when ready. Yumm!  -  02 Jan 2008  (Review from Allrecipes US | Canada)


    I love this recipe, just like all other russian children, I grew up eating these! I also fry onions in olive oil until they are golden and sometimes a little bit burnt and add them to mashed potatoes, if you use the oil from frying the onions then you really dont need to add milk or butter whem mashing the potatoes. Another filling is sour cherries, i don't think anyone mentioned that, from what i know the traditional fillings for pirozhki that you can buy at a russian store is meat, potatoes, cabbage, or cherries, sometimes i'll also add 18% fat cottage cheese with a little of my favorite (or whatever i have in the pantry) jam inside.  -  10 Dec 2009  (Review from Allrecipes US | Canada)


    This recipe is wonderful and a real crowd pleaser. My Russian Mother in law loved these. I recommend brushing them with egg yolk just before putting them in the oven for that professional, golden color and shininess. Also, it is very traditional to add cooked white rice with the filling or mashed potatoes. The salt and pepper are key in the filling; too little is very bland.  -  21 Nov 2009  (Review from Allrecipes US | Canada)

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